Simple, Elegant, Delicious

Today we felt like baking some cookies. Not just any cookie but one of the oldest which from our research may have been around since the 12^th century. Something similar to the version we know today is attributed to Mary Queen of Scots in the 16^th century.  These were in a form called Petticoat Tails which contained caraway seeds. They got their name from their shape. The round shortbread were baked and cut into triangles which resembled the petticoats of the day.

Here is our updated slightly Italian version of this favorite cookie recipe. We added a teaspoon of almond extract to the mix.

We used the method of simply rolling into a log shape, wrapping in plastic wrap, and placing it into the refrigerator for about 2-3 hours. When they were fully chilled, we simply removed them from the fridge, unwrapped and sliced about 1/8” thick. We placed them on a cookie sheet and baked as listed in the recipe that follows.

After removing them from the oven, we mixed another 1/4 teaspoon of almond extract into some superfine sugar and dusted the cookies. They are simple and absolutely delicious, especially with a cup of Earl Grey.

Shortbread      

Preheat oven 350º.

2 sticks butter (softened)

2 1/4 cups flour (sifted)

1/2 cup sugar

Whip butter and sugar together until light and fluffy.

Add flour mixing it in thoroughly.

Roll mixture into ball. Wrap in plastic wrap and chill in refrigerator for at least 1 hour.

Take dough from fridge and roll out to 1/4 inch thick on lightly floured surface.

Use your favorite cookie cutter shapes to cut out. Place them on cookie sheet and bake at 350º for 15-18 minutes.

At Christmas time I also sprinkle these with colored sugar.

Variation:

◦Add in 1 teaspoon vanilla and 1/4 cup pecans before refrigerating.

◦ Add 1 teaspoon almond extract and 1/4 cup almonds before refrigerating.

º Melt 1/2 cup semisweet or milk chocolate chips and dip cooled cookie on one edge.

You can also roll these into a log and wrap as listed before refrigerating. Then when you remove from fridge all you have to do is slice into 1/4" thick rounds.  Place on cookie sheet and bake as normal. 

For this recipe I added the almond extract (no actual almonds) and then dusted with 1/4 cup superfine sugar mixed with another 1/2 teaspoon of almond extract. 

As you can see this can be adapted to almost anything.